Nam Prik Kaeng Matsaman (Massaman Curry Paste Ingredients
3 each dried chilies
3 tbsp chopped shallots
2 tbsp chopped garlic
1 tsp chopped galangal
1 1/4 tbsp chopped lemon grass
2 each cloves
1 tbsp coriander seeds
1 tsp cumin seeds
5 each peppercorns
1 tsp shrimp paste
1 tsp salt
Nam Prik Kaeng Matsaman (Massaman Curry Paste Directions
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat put the shallots, garlic, galangal, lemon grass,
cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes,
then grind into a powder (with mortar and pestle). Into a blender,
put the rest of the ingredients except the shrimp paste and blend to
mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander
seed-cumin seed mixture and the shrimp paste and blend again to
obtain 1/2 cup of a fine-textured paste. This can be stored in a
glass jar in the refrigerator for about 3-4 months. This recipe from:
The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
Serves: 1
Nam Prik Kaeng Matsaman (Massaman Curry Paste Recipe
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